Preparation

Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into frozen crust.

Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.) Serve at room temperature.

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Reviews

I make a version of this every Thanksgiving since it was published, and it is well loved. The changes: 1) I use sweet potato, not pumpkin 2) I use my own pie crust recipe 3) I double the filling recipe and make it in a deep tart pan 4) I use cream cheese not mascarpone. Obvs baking time is longer with the deeper pie. I also cream the cream cheese and sugar together first, then add the eggs, and then the sweet potato. I feel like it makes a smoother, fluffier textured pie when I do it that way.

I was suspicious when I read this recipe because my standard pumpkin pie recipe uses 2c pumpkin not 1½c. I was right to be. I did make the alterations like most suggested, using 4 eggs instead if 2 and less sugar but this pie had very little pumpkin flavour. Very disappointing considering all the rave reviews.

A big thanks to everybodyever from Brooklyn for the comprehensive review that elevated this recipe that extra step to a solid four forks.
Much of the same feedback as previous reviewers: omit the white sugar, four eggs instead of three, double the spices as listed (plus I quadrupled the ginger and added 1/4 tsp nutmeg plus 1/4 tsp ground white pepper), used maple syrup instead of molasses, dark brown sugar instead of light, and most definitely used a homemade butter crust and (most recently) a homemade blue hubbard squash puree instead of canned pumpkin. A ring of chopped, toasted walnuts adorned the edges to cover where the strip of foil shielding the crust took a nose dive into the side of the pie, and blind baking (20 min at 375 was great) made for a reliable finish.
No egg-y taste or texture, a beautiful deep brown color, and the complexity of the fresh squash and balanced spices shone through beautifully. A big hit that topped the charts; I look forward to making this one again.

This was excellent—with some tweaks and with a homemade crust, that is. (I had made this years ago, hewing more closely to the recipe, and it was good then, too, but not as phenomenal. This 4-star rating is for the easily-tweaked version.) Instead of pumpkin, I used butternut squash that I roasted and strained myself (and more of it than the recipe calls for—closer to 2 cups), and I used dark brown sugar since it’s what I had. Per the other reviews, I added an extra egg, more than doubled the spices (I probably quadrupled the ginger), added black pepper and at least 1/8 tsp. nutmeg, omitted the white sugar and cut down the molasses since I only had the normal stuff (and since I was using dark brown sugar). I also borrowed a trick from David Lebovitz (from his recipe for pumpkin pie with marshmallow topping on his blog) and warmed the filling on the stovetop just before adding it to the crust, in order to get it to set faster in the oven. For the crust, I made pie dough in the food processor using Lebovitz’s basic recipe and parbaked the crust (pricked and weighted) for about 20 minutes at 375 until it was browned. I took it out, turned the oven down to 350, poured in the warmed filling, covered the edges of the crust with foil and baked for another half hour, which was all the pie needed. The pie was pretty perfect (even though it cracked as it cooled—which I don't understand since I don't think I overcooked it), and the crust stayed firm and flaky even after a night in the fridge. Next time, I might change up the spices, for a brighter pumpkin flavor, or I might brown the crust just a tiny bit longer before filling it. But it was definitely the best pumpkin pie I’d eaten—silky, pumpkiny, spicy, not at all eggy. Definitely make some softly whipped cream to serve with it.

Thanks to everyone for the advice. I doubled the spices (cinnamon, clove, nutmeg, cardoman), dropped the white sugar and subbed maple syrup for molasses. It took longer to cook - about an extra 20 min. It was so light and flavorful. I think it was even better the next day. Some confirmed cherry pie lovers in my family ended up getting seconds of this pie instead. I will definitely make again. The prep work was very easy.

I gave this recipe a 3 because it needed some tweaking to make it perfect and because the cooking time for my pies were much longer than written. I had to bake my pies (I made 2) for over 30 minutes longer than the recipe calls for. I took the advice of others and doubled the spices which I think is completely necessary. Also, I used dark brown sugar with 1 tbsp maple syrup and left out the molasses. Others suggested that the white sugar should be left out but I'm really happy I didn't listen to that. I used the amount of sugar written and it was the perfect amount of sweetness for me. I'm sure it'd be really good as written but definitely wouldn't be a keeper for me which is why I gave the recipe as written a 3.

I've made this pie a couple times now and it always turns out yummy. Like the others, I added an extra egg and doubled the spices (due to an allergy I sub'd nutmeg for the cinnamon). Plus, I used a graham cracker crust instead. I would also echo the suggestions to reduce the sugar--I cut the sugar to 1/4c, but think that I could have omitted it all together. Lastly, I added roasted walnuts to the top after cooking (it also hides the crack all my pumpkin pies get while baking). Enjoy!

this is the first recipe I've tried on epicurious that we were all so disappointed in! I made this last year for Thanksgiving and it was just too spicy and fragrant and simply overpowered the flavor of the pumpkin altogether. Even though I love love love all of these fall flavors, I think the proportions of the spices just didn't work.

Wow this is a really smooth, tasty pie. I doubled the spices and used cardamon instead of allspice.I also left out the molasses and used dark brown sugar. I also cut back on both sugars a little without any loss of flavour. Three eggs was enough for me.

Wonderful pumpkin pie!
Made a few modifications per other reviewers:
- Doubled spices
- Used 4 eggs instead of 3
- Substituted a mix of brown sugar and maple syrup instead of molasses as I forgot to buy molasses
This is my new go to pumpkin pie recipe!

I forgot to note that I used creme Fraiche instead of whipping cream and I made my brown sugar from scratch (sugar + molasses). I also used 4 eggs instead of 3 as suggested in other reviews - I found the extra egg and creme Fraiche really set the pie filling well, everything I was looking for in a pumpkin pie!

Perfect pumpkin pie! Just the recipe I've been searching for for years. I follow Mary's daughters "original" recipe from comments, except that I stick with the BA version 1C of cream instead of 1.5 c of milk. Also, I make my own crust a day or so ahead and put it in the freezer, making it super easy to pull together. Then brush some egg white on crust bottom before pouring in pumpkin mixture and dust the crust edge with cinnamon and sugar, ala Bake Sale Betty's. Yum, yum!

Everyone -- but everyone -- loved this pie, including my brother-in-law who hates pumpkin pie. I doubled the spices as suggested by others and made my own pumpkin puree in the food processor. Perfectly delicious.

This was my very first time baking pumpkin pie and it was great! I didn't have light molasses so I used 1 tbs. of dark. I also didn't have any allspice so I used cardamom. It seems to be a recipe that you can tinker with to suite your tastes. Next time I will definitely lose the white sugar and add an egg. Also doubling the spices is a must!